U.S. patent number 6,129,944 [Application Number 09/269,100] was granted by the patent office on 2000-10-10 for product, a method for its production, and its use.
This patent grant is currently assigned to Suomen Sokeri Oy. Invention is credited to Leena Klasi, Juha Nurmi, Ilkka Tiainen.
United States Patent |
6,129,944 |
Tiainen , et al. |
October 10, 2000 |
**Please see images for:
( Certificate of Correction ) ** |
Product, a method for its production, and its use
Abstract
The invention relates to a product containing a microcrystalline
plant sterol, a method for producing the product by pulverization,
and use of the product for the manufacture of edible products. The
invention also relates to products manufactured using the
microcrystalline plant-sterol-containing product. Preferably, the
product is a spread based on a combination of a sweetening agent, a
microcrystalline plant sterol and suitable berry or fruit.
Inventors: |
Tiainen; Ilkka (Helsinki,
FI), Nurmi; Juha (Kirkkonummi, FI), Klasi;
Leena (Jokioinen, FI) |
Assignee: |
Suomen Sokeri Oy (Helsinki,
FI)
|
Family
ID: |
8546762 |
Appl.
No.: |
09/269,100 |
Filed: |
May 17, 1999 |
PCT
Filed: |
September 26, 1997 |
PCT No.: |
PCT/FI97/00585 |
371
Date: |
May 17, 1999 |
102(e)
Date: |
May 17, 1999 |
PCT
Pub. No.: |
WO98/13023 |
PCT
Pub. Date: |
April 02, 1998 |
Foreign Application Priority Data
Current U.S.
Class: |
426/577; 426/601;
426/658; 426/639; 426/603 |
Current CPC
Class: |
A23C
9/13 (20130101); A61K 9/0095 (20130101); A61K
9/14 (20130101); A61K 9/145 (20130101); A61K
31/575 (20130101); A23L 21/12 (20160801); A23L
29/30 (20160801); A23L 27/33 (20160801); A23L
27/34 (20160801); A23L 27/35 (20160801); A23L
27/60 (20160801); A23L 33/11 (20160801); A23L
5/00 (20160801); A23D 7/0056 (20130101); A23L
9/00 (20160801) |
Current International
Class: |
A23D
7/005 (20060101); A23C 9/13 (20060101); A23L
1/09 (20060101); A23L 1/06 (20060101); A23L
1/064 (20060101); A23L 1/236 (20060101); A23L
1/24 (20060101); A23L 1/30 (20060101); A61K
31/575 (20060101); A61K 9/00 (20060101); A61K
9/14 (20060101); A23D 009/007 (); A23L
001/06 () |
Field of
Search: |
;426/578,603,601,615,577,658,639 |
References Cited
[Referenced By]
U.S. Patent Documents
Foreign Patent Documents
|
|
|
|
|
|
|
934686 |
|
Aug 1963 |
|
GB |
|
WO 92/19640 |
|
Nov 1992 |
|
WO |
|
Other References
The American Heritage Dictionary 3rd edition 1992 Houghton Mifflin
Co. Electronicversion. .
Whistler 1959 Industrial Gums Academic Press, New York p 565-594.
.
Method Product Information The Dow Chemical Co. Midland Michigan
May 1982. .
Potter 1973 Food Science AVI Publishing Co, Inc Westport CT p
632..
|
Primary Examiner: Paden; Carolyn
Attorney, Agent or Firm: Scully, Scott, Murphy &
Presser
Claims
What is claimed is:
1. A product containing a plant sterol, characterized by consisting
essentially of a microcrystalline plant sterol, a sweetening agent
and water.
2. The product according to claim 1 wherein the volumetric mean
particle size of the microcrystalline plant sterol is less than 35
.mu.m.
3. The product according to claim 2 wherein the proportion of
particles having a volumetric mean particle size exceeding 60 .mu.m
is substantially less than 10% in the microcrystalline plant
sterol.
4. The product according to claim 2 wherein the volumetric mean
particle size of the microcrystalline plant sterol is less than 30
.mu.m.
5. The product according to claim 4 wherein the volumetric mean
particle size of the microcrystalline plant sterol is less than 25
.mu.m.
6. The product according to claim 1 wherein the plant sterol is
selected from the group consisting of .beta.-sitosterol,
.beta.-sitostanol, campestenol, clionastanol and a mixture
thereof.
7. The product according to claim 6 wherein the plant sterol is
.beta.-sitosterol or .beta.-sitostanol.
8. The product according to claim 7 wherein the plant sterol is
.beta.-sitostanol.
9. The product according to claim 1 wherein the sweetening agent is
selected from the group consisting of a sugar, an aqueous solution
of a sugar, a starch syrup, a sugar alcohol, polydextrose and an
intense sweetener.
10. The product according to claim 6 wherein the sweetening agent
is an aqueous solution of a sugar or a sugar syrup with a dry
substance content of at least about 65%.
11. The product according to claim 1 which is produced by
pulverization and homogenization.
12. The product according to claim 1 which is produced using a
great shear force.
13. A method for producing a product containing a plant sterol
comprising forming a homogenous suspension consisting essentially
of a microcrystalline plant sterol and a sweetening agent in an
aqueous solution.
14. The method according to claim 13 wherein the crystalline plant
sterol and the sweetening agent are subjected, in either order, to
pulverization and homogenization.
15. The method according to claim 14 wherein the pulverization is
carried out as dry grinding or wet grinding.
16. The method according to claim 15 wherein the pulverization is
carried out as dry grinding.
17. The method according to claim 16 wherein the pulverization is
carried out as dry grinding before the homogenization.
18. The method according to claim 15 wherein the pulverization is
carried out as wet grinding.
19. The method according to claim 18 wherein the pulverization is
carried out as wet grinding after the homogenization.
20. The method according to claim 14 wherein the plant sterol is
ground to a volumetric mean particle size of less than 35
.mu.m.
21. The method according to claim 14 wherein the plant sterol is
ground to a volumetric mean particle size of less than 30
.mu.m.
22. The method according to claim 21 wherein the plant sterol is
ground to a volumetric mean particle size of less than 25
.mu.m.
23. The method according to claim 22 wherein the plant sterol is
ground to a volumetric mean particle size of less than 20
.mu.m.
24. The method according to claim 14 wherein the homogenization is
carried out by mixing with a blender.
25. The method according to claim 24 wherein the homogenization is
carried out by using a great shear force.
26. The method according to claim 13 wherein the plant sterol is
selected from the group consisting of .beta.-sitosterol,
.beta.-sitostanol, campestenol, clionastanol and a mixture
thereof.
27. The method according to claim 13 wherein the sweetening agent
is selected from the group consisting of a sugar, an aqueous
solution of a sugar, a starch syrup, a sugar alcohol, polydextrose
and an intense sweetener.
28. The method according to claim 27 wherein the sweetening agent
is an aqueous solution of a sugar or a sugar syrup with a dry
substance content of at least about 65%.
29. A plant sterol-containing product, characterized by consisting
essentially of a microcrystalline plant sterol and fat.
30. The product according to claim 29 wherein the volumetric mean
particle size of the microcrystalline plant sterol is less than 35
.mu.m.
31. The product according to claim 30 wherein the volumetric mean
particle size of the microcrystalline plant sterol is less than 30
.mu.m.
32. The product according to claim 31 wherein the volumetric mean
particle size of the microcrystalline plant sterol is less than 25
.mu.m.
33. The product according to claim 29 wherein the proportion of
particles having a volumetric mean particle size exceeding 60 .mu.m
is substantially less than 10% in the microcrystalline plant
sterol.
34. The product according to claim 29 wherein the plant sterol is
selected from the group consisting of .beta.-sitosterol,
.beta.-sitostanol, campestenol, clionastanol and a mixture
thereof.
35. The product according to claim 34 wherein the plant sterol is
.beta.-sitosterol or .beta.-sitostanol.
36. The product according to claim 35 wherein the plant sterol is
.beta.-sitostanol.
37. The product according to claim 29 further characterized in that
it also contains a sweetening agent.
38. The product according to claim 37 wherein the sweetening agent
selected from the group consisting of a sugar, an aqueous solution
of a sugar, a starch syrup, a sugar alcohol, polydextrose and an
intense sweetener.
39. The product according to claim 37 wherein the sweetening agent
is an aqueous solution of a sugar or sugar syrup with a dry
substance content of at least about 65%.
40. The product according to claim 29 produced by pulverization and
homogenization.
41. An edible product, characterized in that it contains a product
according to claim 1 or 29.
42. A method for lowering the cholesterol level in a subject which
comprises administering thereto a cholesterol reducing effective
amount of a product according to claim 1 or 31.
43. A method for the preparation of an edible food product which
comprises adding to a food a cholesterol lowering effective amount
of the product according to claim 1 or 31.
44. The method according to claim 43 wherein the food is a spread,
fat, confectionary, beverage, yogurt, salad dressing or bakery
product.
45. The method according to claim 43 wherein the food is chocolate,
nectar, pudding, cream or fat.
46. A spread characterized in that it contains a microcrystalline
plant sterol, a sweetening agent and berry and/or fruit.
47. The spread according to claim 46 wherein it also contains
pectin.
Description
FIELD OF THE INVENTION
The invention relates to a product containing a microcrystalline
plant sterol, to a method for producing the product through
pulverization, and to the use of the product for producing edible
products. The invention also relates to products produced by using
this product containing a microcrystalline plant sterol. A
preferred product is a spread based on a combination of a
sweetening agent, a microcrystalline plant sterol and a suitable
berry or fruit.
BACKGROUND
The cholesterol-lowering effect of plant sterols has been known
since the 1950's, and the literature of the field therefore
includes several reports concerning the positive effects of plant
sterols on the cholesterol level. New reports include for example
the research by Heinemann et al., Eur. J. Clin. Pharmacol. 40
(Suppl. 1), 1991, 59-63, about the effect of sitostanol and
sitosterol on the absorption of cholesterol in the intestine by
using the intestinal perfusion technique. Sitostanol was found to
reduce the cholesterol absorption by as much as 85% and the
sitosterol absorption by 50%.
Nevertheless, the use of plant sterols has not been very extensive,
due to for example their poor availability and therefore high
price. One of the greatest problems has been the poor solubility of
plant sterols, since they are not soluble in water and are also
poorly soluble in fats. There have been efforts to solve the
solubility problem by forming fat-soluble forms of plant sterols,
for example fatty acid esters, and by using them in connection with
fats.
GB 934,686 (Boehringer & Sohne) discloses a therapeutic
preparation containing sitosterol, 1-4% by weight of gelatine or
0.1-2% by weight of methyl cellulose and a crystalline sugar as a
filler. For preparation, sitosterol and sugar are ground and then
combined in a blend of gelatine or methyl cellulose in water.
According to said document the suspension obtained is no longer
thixotrophic, which is very surprising, because gelatine and methyl
cellulose are generally regarded as thickening agents. It is also
mentioned that e.g. alginates or other cellulose derivatives do not
have a corresponding effect. The invention described in GB 934,686
is, hence, based on the specific effect of either of two specific
compounds, gelatine or methyl cellulose, in the sitosterol
suspension.
An example of a method for preparing a fatty acid ester is the
method disclosed in EP 195,311 (Yoshikawa Oil & Fat Co., Ltd.)
wherein a plant sterol and a branched aliphatic primary or
secondary alcohol having 14 to 32 carbon atoms is reacted with a
fatty acid or fatty acid ester in the presence of lipase or
cholesterol esterase in an aqueous solution or in a
water-containing organic solvent. DE 2,035,069 (Procter &
Gamble Co.) discloses the preparation of carboxylic acid esters of
plant sterols with an acylation reaction by using perchloric acid
as a catalyst. The obtained plant sterol ester is then added to a
cooking or salad oil to produce an oil that reduces the cholesterol
level.
WO 92/19640 (Raision Margariini Oy) discloses a .beta.-sitostanol
fatty acid ester that is prepared by esterifying a
.beta.-sitostanol mixture with a fatty acid ester or ester mixture
in the presence of an interesterification catalyst. The obtained
fatty acid ester is suggested to be used as a part of fats or oils
in fat-containing products; a preferred embodiment is the addition
of the ester to edible fats. The reference also discloses by way of
comparison the effect of .beta.-sitostanol that has been emulsified
into rape-seed oil on serum cholesterol levels. The result is not
statistically significant and it is considered marginal as compared
with the effect of the .beta.-sitostanol ester described in the
reference.
EP 289,636 (Asahi Denka Kogyo Kabushiki Kaisha) relates to an
emulsified or solubilized sterol composition wherein the sterols
are emulsified or solubilized in an aqueous solution of polyhydroxy
compounds containing sucrose and/or polyglycerol fatty acid esters
or in liquid polyhydroxy compounds containing these fatty acid
esters. The reference discloses that no solvent, such as fat or
oil, is used for dissolving the sterols. However, the composition
contains as an essential ingredient sucrose and/or polyglycerol
fatty acid esters that are used in an amount of 0.5 to 10 parts by
weight per part by weight of the sterol. The product is stated to
be stable and useful for example in foodstuffs, cosmetics, drugs
and agricultural chemicals. These final products are not described
in greater detail.
U.S. Pat. No. 5,244,887 (Straub) discloses food additives
containing plant stanols. The stands include sitostanol,
clionastanol, 22,23-dihydrobrassicastanol, campestanol, and
mixtures thereof. In order to prepare the food additive, a
solution, suspension or emulsion of stanols is prepared by mixing
the stanol with a solubilizing agent, an antioxidant and a
dispersing agent. A preferred product is a composition containing
about 74.8% vegetable oil, about 1.2% tocopherol and about 25%
stanols. The additive is added to foodstuffs containing
cholesterol, for example to meat, eggs and dairy products, and the
purpose is to prevent the absorption of cholesterol from these
foodstuffs.
The background art thus describes efforts to improve the solubility
and therefore the range of use of plant sterols by forming
fat-soluble derivatives from the sterols; the plant sterols and the
aforementioned derivatives are dissolved or emulsified in a fat or
a fat component and they are used as additives in fat-containing
foodstuffs to prevent the absorption of cholesterol from these
foodstuffs.
SUMMARY OF THE INVENTION
The object of the present invention was to provide such a form of a
plant sterol that is useful as such and that can be produced in a
simple and economic manner without harmful additives.
According to the present invention, these aims are achieved by
using a microcrystalline plant sterol instead of a crystalline
plant sterol.
FIG. 1 shows the particle size and volume distributions of a plant
sterol pulverized into microcrystalline form according to the
invention for examples 1 to 4.
FIG. 2 shows the particle size and volume distributions of a
crystalline plant sterol that has not been pulverized for examples
1 to 4.
DESCRIPTION OF THE PREFERRED EMBODIMENTS
The invention therefore relates to a product containing a
crystalline plant
sterol, the product being characterized in that the plant sterol is
in a microcrystalline form.
The volumetric mean particle size of the product according to the
invention containing a microcrystalline plant sterol is less than
35 .mu.m, preferably less than 30 .mu.m and more preferably less
than 25 .mu.m, for example 20 to 23 .mu.m. The volumetric mean
particle size is most preferably a great deal lower than these
values, for example about 4 to 15 .mu.m, in particular 5 to 10
.mu.m. When the volumetric mean particle size is about 10 to 20
.mu.m, preferably at most 15% of the particles have a size
exceeding 30 .mu.m.
The particle size and volume distributions of a plant sterol
pulverized into a microcrystalline form according to the invention
and a crystalline plant sterol that has not been pulverized and
that is used as reference material are shown in FIGS. 1 and 2,
respectively. The assays were carried out by the PAMAS method in an
aqueous solution to which a small amount of tenside had been added.
The difference between the microcrystalline plant sterol according
to the invention (Example 3) and the untreated crystalline plant
sterol is very clear. The size and volume distributions of the
non-pulverized sample are very broad, including both very small
particles and a great number of large particles that prevent the
addition of a crystalline plant sterol as such to edible products,
causing both technical problems and problems with taste and
structure. The microcrystalline plant sterol according to the
invention is in turn clearly more homogenous and contains
substantially fewer large particles.
A plant sterol here refers to a phytosterol that reduces the
cholesterol level. The plant sterol is preferably
.beta.-sitosterol, i.e. 24-ethyl-5-cholesten-3.beta.-ol, or
especially its hardened form .beta.-sitostanol, i.e.
24-ethyl-5.alpha.-cholesten-3.beta.-ol. Other suitable plant
sterols include for example campestenol and clionastanol.
Commercially available plant sterols are often mixtures of plant
sterols that are also appropriate for use according to the present
invention.
A microcrystalline plant sterol can be formed by pulverization
according to the present invention.
The invention therefore also relates to a method for preparing a
product containing a crystalline plant sterol, the method being
characterized in that the crystalline plant sterol is pulverized
into a microcrystalline form.
The pulverization can be carried out both as dry grinding and wet
grinding. The dry grinding can be performed for example with a
counterjet pulverizer wherein the particles that have been
fluidized into a carrier gas, typically air, and that are to be
pulverized are conducted to collide at a high speed. The pulverizer
preferably comprises a classifier where the pulverized material is
classified into fractions having different particle sizes. Other
grinding apparatuses based on kinetic energy can also be used for
carrying out the dry grinding. The dry grinding can also be carried
out in mills based on the use of friction, for example in a ball
mill. The wet grinding is performed preferably in mills of the
aforementioned type based on the use of friction. The parameters
used in the grinding are determined according to the structure of
the grinding device used and the substance or mixture to be
pulverized.
The pulverization can be carried out on a crystalline plant sterol
as such or on a mixture of a plant sterol and another component,
such as a suitable admixture. According to the present invention,
the pulverization is carried out preferably on a mixture of a plant
sterol and a sweetening agent.
The sweetening agent can be for example a normal sugar, such as
sucrose, glucose or fructose, an aqueous solution of sugar, a
starch syrup, isoglucose, isomalt, a sugar alcohol, such as
sorbitol, lactitol or xylitol. The sugar can also be replaced with
a mixture of a builder and a sweetening agent. The builder can be
polydextrose or inulin and the sweetening agent can be an intense
sweetener, a carbohydrate sweetener or a mixture thereof. The
amount of the sweetening agent can vary depending on the method
used and the desired final product. In sweet spreads, a sweetening
agent and a plant sterol are usually used in the ratio of about
0.5:9.5 to 9.5:0.5, preferably about 3:7 to 9:1, most preferably
about 4:6 to 6:4 and particularly about 1:1. The spreads do not
always contain a sweetening agent. The function of sugar as a
builder can be replaced in both sweet and other spreads with other
builders. According to the present invention, a microcrystalline
plant sterol can also be included in fat-containing spreads, such
as margarine, cheese spread, pastes etc., having a low sugar
content or containing no sugar.
According to the present invention, a separate homogenization stage
can be carried out in addition to pulverization. The homogenization
stage can be carried out both before and after the pulverization.
According to the present invention, also the homogenization stage
is carried out preferably on a mixture of a plant sterol and
another component.
In a preferred embodiment of the present invention, a
non-homogenous mixture or suspension of a plant sterol and a liquid
phase, such as water or an aqueous solution, is formed first. This
is converted into a homogenous presuspension by mixing for example
with a blender preferably at a high mixing speed and/or by using a
great shear force. It is preferable for the homogeneity of the
presuspension that the dry substance content and viscosity of the
liquid phase are rather high. Thus it is preferable to prepare the
premixture in a sugar-containing syrup instead of pure water. Most
preferably, a liquid sugar or a sugar syrup having a dry substance
content of at least 65% is used. The proportion of the plant sterol
is preferably 10% or more, particularly as much as 50% based on the
dry substance content. It has been found out in connection with
this invention that when a syrup containing a plant sterol and
sugar is mixed effectively, after a treatment of 20 minutes in a
domestic blender the plant sterol crystals were completely wet and
no crystal agglomerates were formed even after a long storage
period.
The suspension is subjected thereafter to a pulverization treatment
wherein the plant sterol crystals in the suspension are pulverized
into microcrystals. For example ball mills are suitable for this
purpose, as stated above.
In a second preferred embodiment of the present invention,
especially in large-scale production, pulverization is carried out
first, preferably on a mixture of a plant sterol and an admixture,
such as a sweetening agent. The pulverized mixture can also be
homogenized or suspended.
According to the present invention, a mainly mechanical treatment
is carried out; no esterification is performed and no other
derivatives are produced either, and no solvents or other
non-edible admixtures are required. The method according to the
invention is much simpler than chemical methods, and the product
will not contain any harmful residues of solvents, catalysts or
admixtures. It should also be noted that the derivatives that are
made highly soluble according to prior art methods can release a
very poorly soluble sterol to the organism when they decompose and
possibly cause risks of precipitation. Such significant changes in
solubility do not occur when a microcrystalline plant sterol is
used according to the present invention.
The product according to the invention containing a
microcrystalline plant sterol has a cholesterol-lowering effect.
The product can be used as such. It can also be used as an
ingredient in cholesterol-lowering products, such as functional
foodstuffs, natural products and pharmaceuticals. A
microcrystalline plant sterol homogenized into a fat or an aqueous
solution is applicable for use especially in the manufacture of
other edible cholesterol-lowering products; the degree of
processing of the sterol is suitable for the industry and no
processing problems occur during its use.
When a microcrystalline plant sterol was added according to the
present invention to edible products, the plant sterol had no
harmful effects on the structure, taste or mouth-feel of the final
product. Unpleasant taste or aftersensations reported earlier in
connection with plant sterols were not found.
The invention thus relates further to the use of a product
containing a microcrystalline plant sterol as a
cholesterol-lowering agent and to its use for the manufacture of
edible products.
The present invention also provides edible cholesterol-lowering
products, which contain a microcrystalline plant sterol according
to the invention in addition to the other conventional
ingredients.
A spread based on a combination of a sweetening agent, a
microcrystalline plant sterol and a suitable berry or fruit is
disclosed in the invention as a preferred edible
cholesterol-lowering product. It has been proved in connection with
the present invention that it is possible to use in the product a
microcrystalline plant sterol as such without any technological
problems. There are no problems in the product that can be detected
by sensory evaluation and that relate to taste or structure. The
product can be used in the same manner as fats or marmalade for
example on bread or other bakery products. The product can replace
the use of butter or margarine and it has several advantageous
characteristics over them.
Due to the plant sterol, the product has a cholesterol-lowering
effect. The use of the product also directly reduces the total
intake of fat since no fat, but a non-fat spread, is put on bread.
At the same time, especially the use of hardened fats can be
reduced. Thus the proportion of fats and salt of the total intake
of energy decreases, which is recommendable for serum cholesterol
level and blood pressure. The product makes the diet lighter, since
the spread contains less than half of the energy content of butter
or margarine and about 25 to 30% less energy than light fats having
a fat content of 40%. The use of the product also decreases the
intake of salt, since it does not require the addition of any salt,
whereas fats usually contain about 0.5 to 1.5% of salt. Decreasing
the intake of salt and especially sodium is highly recommendable
for health, as is well known. Compared with fats, the product also
has a clearly longer shelf life.
The sweetening component of the preferred spread according to the
invention can be a conventional sugar, such as sucrose for example
in the form of normal granulated sugar, glucose or fructose, or
special sugars, such as preservation sugar, containing for example
a jellying agent and/or a preservative. If desired, the sweetening
component can be an aqueous solution of sugar or several sugars, a
mixture of several sugars, or it can partly consist of products
that are obtained during the refinement of sugar or that are
manufactured specifically, such as liquid sugars, sugar syrups or
mixtures thereof. The sweetening component of the product or a part
of it can also be, if desired, for example starch syrup,
isoglucose, polyol, such as sorbitol or xylitol, polydextrose or an
intense sweetener in addition to the other usual sweetening
agents.
Suitable berries for the preferred spread according to the present
invention include, for example, strawberry, blueberry, boysenberry,
lingonberry, gooseberry, raspberry, blackberry and currants.
Examples of suitable fruits include, for example, orange and other
citrus fruits, apricot, apple, peach, plum and cherry. It is
evident that the spread according to the invention can also contain
different combinations of berries and/or fruits.
The plant sterol can be selected, as stated above, from several
different plant sterols or plant sterol mixtures. Preferable
sterols are .beta.-sitosterol and especially .beta.-sitostanol.
The product can be supplemented, if desired, with usual additives
and other additional agents, such as jelling and thickening agents,
preservatives, acidity-regulating agents, flavourings, aromatic
agents etc.
The spread according to the present invention can therefore have
for example the following composition:
______________________________________ Fruit and/or berry 20-60%
Sweetening agent 20-60% Plant sterol 0.5-10% Jellying agent 0-5%
Preservatives 0-0.1% Water ad 100%
______________________________________
The product preferably comprises about 30 to 50%, preferably 40 to
48% of fruit and/or berry, and about 30 to 55%, most preferably
about 40 to 50% of a sweetening agent. Pectin can preferably be
used as the jellying agent. The preservatives can be usual
preservatives, such as potassium sorbate. The product can also be
supplemented, if desired, with other usual additives, such as
citric acid, as an acidity-regulating agent. By changing the
ingredients of the product and the method of manufacture the spread
can be prepared for example in the form of jam, marmalade or jelly.
In a corresponding manner, with the microcrystalline plant sterol
according to the present invention it is also possible to produce
beverages, such as nectars.
The cholesterol-lowering effect of a plant sterol can be increased
by using pectin in the products of the invention that contain a
microcrystalline plant sterol, usually in an amount of about 0.1 to
2%, preferably 0.2 to 1%, most preferably 0.4 to 0.6%. In addition
to intensifying the effect of the plant sterol, pectin also has a
positive effect on the product structure. It is also noted that the
berries and/or fruits contained in the preferred spread according
to the invention also inherently contain pectins.
A product corresponding to the spread according to the invention,
based on a combination of a sweetening agent, a plant sterol and a
suitable berry or fruit, can also be prepared by replacing the
berries or fruits with molasses, such as a sugar syrup containing
trace elements, or a mixture of sugar syrup and starch syrup. The
product can be supplemented with a thickening agent, if desired.
The structure of the product according to the invention that
contains a microcrystalline plant sterol and that is based on
molasses corresponds to honey or peanut butter and it has all the
advantages of the above-described spread based on berries or
fruits.
It is also possible to use sugar and different sweetening products,
such as special sugars containing small amounts of a jellying agent
and/or a preservative and intended for jam-making or for baking, to
manufacture, according to the present invention, corresponding
functional cholesterol-lowering sweetening products by adding a
microcrystalline plant sterol thereto. The edible
cholesterol-lowering products according to the invention also
include different sugar-containing products and spice-sugar
mixtures to which a microcrystalline plant sterol has been added
according to the present invention.
Examples of other functional products according to the invention
that contain a sweetening agent and a microcrystalline plant sterol
include different sweets, such as marmalades, chocolate, sugar
candies and chewing gums; nectars and other beverages; different
desserts based on milk or fruit, such as puddings and creams;
yoghurts, salad dressings, such as mayonnaise, etc.
The sugar content of the functional products according to the
invention that contain a sweetening agent can be about 1 to 99%, in
preferred products about 45 to 95%. The functional sweetener
products according to the invention contain about 0.5 to 15%,
preferably about 1 to 10% of a plant sterol. It should be
understood, however, that these values, as all the other numerical
values given in this specification, are only trend-setting values.
According to the invention, it is therefore possible to use all
amounts sufficient for achieving the desired effect and having no
negative effect on the structure or taste of the final product.
The microcrystalline plant sterol according to the invention can
also be prepared and used without an added sweetening agent.
Therefore also all the other edible cholesterol-lowering products
containing a microcrystalline plant sterol fall within the scope of
the present invention. They include especially products that are
based on fats and that contain a microcrystalline plant sterol, for
example vegetable oil and/or fats or animal fats containing a
microcrystalline plant sterol, or
mixtures thereof. The microcrystalline plant sterol mixes well with
fat-containing foodstuffs, such as soft margarine and baking
margarine or mayonnaise, both as such and as a mixture of a plant
sterol and a sweetening agent. It is easy to prepare a homogenous
mixture also at room temperature. A microcrystalline plant sterol
can also be added to bakery products and/or to products used in
their preparation both as such and as a mixture with for example a
sweetening agent, fat, flour or some other suitable component.
One of the most important advantages of edible cholesterol-lowering
products according to the invention is that the plant sterol is
brought to the consumers in such a form that is easy to use.
The edible cholesterol-lowering products according to the invention
are prepared in the same manner as the corresponding conventional
products by adding a desired amount of a microcrystalline plant
sterol, which has optionally been homogenized, at a suitable stage
of the preparation.
The microcrystalline plant sterol according to the invention is
also applicable for use in pharmaceutical products, as already
stated. These products are also prepared by methods that are common
in the field, adding a desired amount of a microcrystalline plant
sterol, which has optionally been homogenized, at a suitable stage
of the preparation.
The invention will be described in greater detail by means of the
examples below. The examples are only provided to illustrate the
invention and they should not be considered to restrict the scope
of the invention.
EXAMPLE 1
Preparation of a homogenized microcrystalline plant sterol
150 g of sitostanol (Kaukas Oy) was added as such to 2310 g of
Neste 65 syrup (Porkkalan Sokeripuhdistamo Oy). The mixture was
homogenized with a blender (Braun, type 4259) for 30 min,
whereafter the suspension was pulverized for 17 h in a large
porcelain ball mill.
EXAMPLE 2
Preparation of a homogenized microcrystalline plant sterol
50 g of sitostanol was added as such to 650 g of Neste 77 syrup
(Porkkalan Sokeripuhdistamo Oy). The mixture was homogenized and a
presuspension was formed with a blender (Braun, type 4259) for 30
min, whereafter the suspension was pulverized for 17 h in a large
porcelain ball mill.
EXAMPLE 3
Preparation of a microcrystalline plant sterol
20 kg of sitosterol (Kaukas Oy) was added as such to 180 kg of
sucrose and the mixture was jet-pulverized with a dry tumbling
grinder using a classifier (Oy Finnpulva Ab, grinder FP3P,
classifier FPC15R). The carrier gas was air having a temperature of
63.degree. C. and a feed pressure of 2.4 bar.
EXAMPLE 4
Preparation of a microcrystalline plant sterol
4530 g of sitostanol was jet-pulverized as such with a dry tumbling
grinder using a classifier (Micropulva). Air was used as the
carrier gas. The about 500 g coarse fraction obtained at the first
stage was resupplied to the grinder and was vibrated, whereby a
very particulate product was obtained.
EXAMPLE 5
Preparation of a microcrystalline plant sterol
Example 4 was repeated using 4100 g of sitostanol. At the first
stage, 1250 g course fraction was obtained and subsequently
re-supplied to pulverization, simultaneously increasing the feed
rate and flushing air.
EXAMPLE 6
Preparation of a homogenized microcrystalline plant sterol
2000 g of microcrystalline powder prepared according to example 3
and containing 200 g of sitosterol and 1800 g of sugar was mixed
with 1077 g of water and 200 g of sugar, and a homogenous
suspension was formed of the substances by blending for 30 min with
a blender (Braun, type 4259).
EXAMPLE 7
Preparation of a homogenized microcrystalline plant sterol
2000 g of microcrystalline sitosterol-sugar powder prepared
according to example 3 was mixed with 260 g of Neste 77 sugar
liquid to which 538 g of water had been added (Porkkalan
Sokeripuhdistamo Oy), and a homogenous suspension was formed of the
substances with a blender in the above-described manner.
EXAMPLE 8
Berry-based spread
A product of the type of a breakfast marmalade to be spread was
prepared according to the following basic recipe:
______________________________________ g
______________________________________ Water 200 Strawberry 500
Sweetening agent 500 Pectin 6.1 (+30 g of sugar or water) Potassium
sorbate (20%) 6.5 Citric acid (50%) 7.8
______________________________________
The strawberries were mashed, the mashed strawberries and water
were mixed, and the mixture was cooked for a few minutes. Pectin
(LM) mixed in a small amount of sugar and/or hot water was added to
the mixture, which was heated for a few minutes. 820 g of a
sitostanol-liquid-sugar mixture prepared according to example 1 was
then added and the cooking was continued for a few minutes. An
acidity-regulating agent and a preservative (one or both of them
can be left out, if desired) were added to the mixture. The mixture
was cooked further until the weight was 1150 g, whereafter the
product was allowed to cool to 60.degree. C. and packed for example
in jars or in containers holding one serving.
In sensory evaluation, the spread was found to have an excellent
structure and taste. However, some of the panel members found the
mouth-feel to be a bit sandy.
EXAMPLE 9
Berry-based spread
A product of the type of a breakfast marmalade to be spread was
prepared on the basis of example 8 by using strawberry but with 700
g of a sitosterol-liquid-sugar mixture prepared according to
example 7. When the marmalade was prepared, less water had to be
evaporated than in the product described in example 8, wherefore
also the time of cooking was shorter.
In sensory evaluation, the taste and structure of the spread were
found to correspond to the product described in example 6.
EXAMPLE 10
Berry-based spread
A product of the type of a breakfast marmalade to be spread was
prepared on the basis of example 9 using strawberry but increasing
the dry substance content. The target weight was 900 g, the
calculated dry substance content was about 63 Bx, the actual dry
substance content was 70 Bx (the plant sterol increases the Bx
value). No preservative was added.
In sensory evaluation, the spread was found to have a different
taste than the previous product. The spread did not have a sandy
mouth-feel, but both the structure and the taste were considered
excellent.
EXAMPLES 11 AND 12
Berry-based spread
A product of the type of a breakfast marmalade to be spread was
prepared in the manner described in example 8, but strawberries
were replaced with a corresponding amount of raspberries or
boysenberries, and a sitostanol-liquid-sugar mixture prepared
according to example 2 was used.
The products were marmalades with a beautiful colour and in sensory
evaluation they were found to have an excellent colour, taste,
mouth-feel and structure. There was nothing powdery or sandy in
these products.
EXAMPLE 13
Fruit-based spread
A product of the type of a breakfast marmalade to be spread was
prepared according to the basic recipe described in example 8, but
strawberries were replaced with a corresponding amount of orange
pureed with a food press, and a sitostanol-liquid-sugar mixture
prepared according to example 2 was used.
The pureed oranges and water were mixed and the mixture was cooked
for a few mixtures. Pectin mixed in a small amount of sugar was
added to the mixture and the mixture was heated for a few minutes.
The stanol-sugar mixture was added and cooking was continued until
the dry substance content was about 51% and the weight was about
1000 g. A preservative and an acidity-regulating agent were added
to the mixture, it was allowed to cool to 80 to 85.degree. C. and
packed for example in jars or in containers holding one serving.
The preservative and the acidity-regulating agent can be left out,
if desired.
In sensory evaluation the product was found to have an excellent
colour, taste, mouth-feel and structure. There was nothing powdery
or sandy in the product.
EXAMPLES 14 TO 17
Fruit-based spread
A product of the type of a breakfast marmalade to be spread was
prepared in the same manner as in example 13, but the oranges were
replaced with a corresponding amount of apple, plum, peach or
apricot pureed with a food press. The plums and the apricots were
dried products that were soaked in water overnight. When apple
marmalade was prepared, the amount of pectin was reduced to a
half.
When the amount of pectin is changed, it is possible to prepare
products with varying stiffnesses; due to the small amount of
pectin the apple spread was therefore less thick than the other
spreads. The apple spread also had a slightly pale colour; this can
be avoided by selecting an apple variety with a strong colour or by
adding a small amount of a colouring.
Some of the panel members found the plum spread to be too solid,
which can be avoided by decreasing the dry substance content of the
product and/or by reducing the amount of pectin.
In sensory evaluation the products were found to have an otherwise
excellent taste, mouth-feel and structure. There was nothing
powdery or sandy in the products. The apricot and peach spreads
were considered especially successful.
EXAMPLE 18
Berry-based spread
A product of the type of a breakfast marmalade to be spread was
prepared of strawberry in the manner described in example 8, but
with the mixture of a microcrystalline plant sterol and a
sweetening agent prepared according to example 3. The mixture was
added as such, without forming a suspension, directly to the
marmalade concoction. The mixture blended well with the concoction
and no technical problems occurred.
In sensory evaluation the product was found to have an excellent
colour, taste, mouth-feel and structure. There was nothing powdery
or sandy in the product.
EXAMPLE 19
Syrup
A plant-sterol-sugar mixture prepared according to example 3 was
added as such to baking syrup and mixed. The pulverized mixture
blended effectively with the syrup that was at room temperature and
had a high dry substance content and viscosity, and the structure
of the final product was very smooth. A suitable thickening agent,
such as xanthan, can be added to the product, if desired, to
regulate the structure to be suitable for a spread.
EXAMPLE 20
Fat-containing emulsion
To form an emulsion, a sucrose-sitosterol mixture 90:10, ground
according to example 3, was dissolved in rape-seed oil (Menu,
Raisio Oy). An extra fine icing sugar correspondingly dissolved in
rape-seed oil was used as a control.
The amounts of dry substance shown in Table 1 were measured into a
blender. The mixture was mixed at full speed for 30 min with the
blender. A homogenous emulsion was formed. The emulsions were
poured into a glass container and allowed to rest at room
temperature.
TABLE 1 ______________________________________ Mixtures and their
weighings Dry Cooking oil, Experiment substance, g g
______________________________________ 1 sucrose-sitosterol 73.19
219.48 (90:10): oil 25:75 2 sucrose-sitosterol 188.96 188.62
(90:10): oil 50:50 3 icing sugar: oil 25:75 95.35 285.84 4 icing
sugar: oil 50:50 216.70 216.83
______________________________________
Immediately after a mixing in the blender the mixtures were
homogenous and milky, excluding the mixture of icing sugar and oil
in the ratio of 50:50, which was a very thick mayonnaise-like
homogenous mixture. The thicknesses of the mixtures depended on the
proportions of oil and dry substance. Table 2 shows sensory
evaluation at different times after the mixing.
TABLE 2
__________________________________________________________________________
Sensory evaluation of sucrose-sitosterol-oil mixtures Time
Experiment 3 h 1 day 2 days 5 days
__________________________________________________________________________
1 sucrose 90%: homogenous, homogenous, separate separate oil 25:75
milky milky layer of oil layer of oil 2 sucrose 90%: homogenous,
homogenous, homogenous, homogenous, oil 50:50 milky milky milky
milky 3 icing sugar: oil homogenous, separate separate separate
25:75 milky layer of oil layer of oil layer of oil 4 icing sugar:
oil thick thick thick thick 50:50 "mayonnaise" "mayonnaise"
"mayonnaise"
"mayonnaise"
__________________________________________________________________________
EXAMPLE 21
Liquid margarine
100 g of jet-pulverized (Finnpulva) sugar-plant-sterol mixture was
added to 200 g of liquid margarine (Sunnuntai.RTM., Raisio Oy) and
mixed. The mixture of sugar and plant sterol mixed well with the
liquid margarine. The microcrystalline plant sterol does not form
great lumps, but there is a slight mouth-feel and some small lumps.
200 g of the aforementioned liquid margarine of Raisio was added;
when the dry substance content decreased, the mouth-feel became
considerably smoother.
EXAMPLE 22
Soft margarine
5% of sitostanol and sitostanol-sterol preparations ground in pure
form by a jet-pulverizing method according to examples 4 and 5 were
mixed with a soft margarine (Keiju, Raisio). The products mixed
well, forming a smooth spread, from which the powder added cannot
be distinguished by the naked eye. When the spread was used, no
particles were detected in the product in sensory evaluation when
the product was tasted as such.
EXAMPLE 23
Fat-containing emulsion
5% of plant sterol preparations ground according to examples 4 and
5 were mixed with rape-seed oil (Kultasula, Raisio). Mixing yielded
a homogenous emulsion.
* * * * *